The Best Carne Asada Recipe
Carne asada is steak that has been marinated for a long time, served sliced in thin strips as a main course or used a filling to burritos, tacos, etc.
Servings: 2
Equipment
Ingredients
- 16 ounce flat-iron steak flank or skirt steak also work
- 1 handful chopped fresh cilantro or parsley
- ¼ cup avocado oil or any neutral oil
- 5 cloves garlic minced
- ½ cup orange juice I use freshly squeezed
- 1 lemon juiced (or two limes)
- ½ teaspoon salt
- pepper to taste
- 2 tablespoons soy sauce or tamari, or coconut aminos
- ½ tablespoon white vinegar
- avocado oil for frying
Instructions
- Add the cilantro, oil, garlic, orange juice, lemon juice, salt, pepper, soy sauce, and white vinegar to a large shallow dish or bowl. You can even use a large Ziplock bag too.
- Give the marinade a mix and add the steak. Cover with plastic wrap or a lid and place the steak in the fridge to marinate overnight. If the marinade doesn't cover the meat fully, be sure to turn it over half way.
- Note: if you want to save some marinade BEFORE you add the meat to use, you absolutely can but not after the meat is added.
- The next day, remove the meat from the fridge and let it come to room temp for at least 30 to 60 minutes. Remove the steak from the marinade and discard the excess marinade (if any). I usually don't have much left.
- Note: you can cook the steak on a cast iron pan, a grill pan, or directly on a BBQ.
- I like to heat my cast iron pan on medium-heat for a few minutes and once the pan is hot, add in some avocado oil. I add enough oil to just cover the bottom of the pan.
- I place my steak in the pan (make sure it sizzles) and cook it for 3 minutes on each side (or until a meat thermometer reads 135F).
- Take the steak off the pan and let it rest on a plate or clean cutting board for 5 to 7 minutes.
- Slice the steak thinly AGAINST the grain for best results. Enjoy as is with a side of mashed potatoes and veggies or in a salad or on tacos.
- Feel free to make a chimichurri sauce or simply add a sliver of herbed, salted butter to melt on top. I spooned over olive oil mixed with garlic and herbs for presentation.
Video
Notes
- Herbs: Cilantro is traditionally used in carne asada recipes, but feel free to use your favorite herbs, or eliminate altogether.
- Marinating time: Make sure to let this steak marinate for at least 4 hours. I like to let it marinate overnight.
- Cooking time: This cut of meat has to be made medium-rare for maximum tenderness. I like cooking mine for 3 minutes on each side but feel free to adjust depending on your stove/heat distribution.
- Slicing the steak: This type of steak also has to be sliced thinly AGAINST the grain. Look at the steak and if the fibers are going one way, be sure to cut it perpendicular to the grain once cooked and rested.
- Resting time: Rest the meat on a board (or plate) for 5 to 7 minutes. This step is crucial and not to be skipped so that the juices can redistribute.
- Internal temp: You can use a meat thermometer to ensure the proper temperature. 130-135F will be what you're looking for.
Nutrition
Calories: 706kcal | Carbohydrates: 15g | Protein: 46g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1758mg | Potassium: 968mg | Fiber: 2g | Sugar: 7g | Vitamin A: 137IU | Vitamin C: 62mg | Calcium: 52mg | Iron: 6mg
